Friday, December 30, 2011

K.I.S.S.

Tomorrow a very dear friend will be having dinner with us. She's half Italian, so I'll be cooking Italian gravy with pasta. We'll have crostini as an appetizer and a salad with arugula and grape tomatoes.

But, what will we have for dessert? I thought about making tiramisu, or a zablione, but then my older daughter brought home something new from the grocery store--Jello Pudding "Candy Cane" flavor. That reminded me of a recipe I found years ago in a Pillsbury Bake Off Dessert Cook Book. I have the 1968 issue which includes "Neapolitan Cheesecake". Neapolitan Cheesecake

OK, it's a great recipe, but all that cooking, stirring, beating, whipping, whipping...phew, I'm exhausted just reading it! Here's what Carb Diva did:

Carb Diva Peppermint Cheesecake

Crust1 cup flour1/2 cup butter or margarine

Place flour and butter in small mixer bowl. Cut in butter, using low speed of mixer until mixture is crumbly. Press into bottom of a 9-inch square pan. Bake at 400 degrees F. for 12 to 15 minutes or until delicately browned. Cool.

Place cream cheese and dry pudding mix in bowl of stand mixer. Beat with wire whisk attachment until creamy and well-blended. Pour in milk and beat on slow speed 2 minutes (mixture will be thin). Let sit for 2 minutes, then fold in whipped topping. Spread on top of COOLED crust. Cover with platic wrap and chill at least 2 hours before serving.

For those of you puzzled about the title for today's blog? It's all about taking a complicated recipe and making it easier. It's not identical, but it's still pretty good. You just need to remember to "Keep It Simple Silly".

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I've been asked if this blog focusses on low-carb recipes. Heavens no! Not only do we LOVE carbs, we embrace them. We greet them with open arms. We run in slow motion across a field of daisies toward them!